Normally, I wouldn’t post a recipe without a photo of the finished dish… but in this week’s episode of the Food Friends podcast, co-hosted by me and Kari Lauritzen, we talk all about our client’s favorite dishes from our time working as personal chefs.
My recipe for turkey chili came up in our conversation, and Kari asked if I could send her the recipe asap! It was scribbled into a notebook, with various stains on the pages, and I sent off a pic for her to decipher (thankfully, it was a success!).
And now, here it is for you… typed up (albeit sans photo), and just in time for you to make it if you’d like to try it out after hearing the episode. This recipe is absolutely meant as a guide — I rarely make my chili exactly the same way twice. Happy cooking and eating!
Turkey Chili
Serves 4
Ingredients:
1 lb ground turkey
1 large yellow or white onion, diced small
4-6 cloves garlic, minced fine
1 Tbsp chili powder
1 Tbsp cocoa powder (optional)
2 tsps onion powder
2 tsps garlic powder
1-2 tsps ground cumin
1-2 tsps ground coriander
1 tsp smoked paprika or chipotle powder
1 Tbsp tomato paste
1 28 oz can whole or crushed tomatoes
4-5 cups cooked/partially cooked beans (pinto, whipple, red, good mother stallard, or mix of your favorite chili beans)
1-2 Tbsps maple syrup or agave
1-2 cups broth or water (or more if needed)
1 can beer, lager or brown ale (optional)
salt and pepper, to taste
Directions:
In a large heavy-bottomed pot or Dutch oven, over medium-high heat, brown the turkey (season with salt when you add it to the pot). Transfer the cooked turkey to a bowl and reserve.
Add a drizzle of oil to the same pot and lower the heat to medium, then add the onion and sauté for 4-6 minutes, or until softened. Add the garlic and sauté for 1-2 more minutes, or until fragrant. Add the spices and tomato paste, and stir and cook for 2 more minutes. Add the cooked turkey, canned tomatoes, beans, maple syrup, and beer (if using) to the pot — allow the beer to simmer for a few minutes, then add the broth/water. The chili will thicken and reduce as it cooks; I like the mixture to start out with slightly more liquid than I think it needs. Season generously with salt and pepper.
Simmer for 45-60 minutes on low, and add more liquid at any point if the chili is too thick. Taste and adjust the seasoning or spices.
Serve topped with chopped onions, scallions, cilantro, crumbled tortilla chips, or your favorite chili toppings.
Chili always tastes better the next day, freezes well, and keeps for up to one week in the fridge.